These nachos are the healthiest black bean nachos yet. Bake your chips (no frying), and top with good for you protein (black beans), fat free Greek Yogurt and just a bit of cheese! Fat free salsa and good for you avocado round out one delicious snack, appetizer or light lunch. Guilt-free nachos? Yes, please.
To get started, preheat your oven to 400 degrees F. Line a baking sheet with tin foil and put to the side.
Whip up a spice mix. In a small bowl, mix the cumin, chili powder, garlic powder, salt and pepper. Stack your tortillas and cut into six sections. Add them to a large bowl and spray with cooking spray. Toss to coat. Add the seasoning mix and toss again. Spread them out on the prepared baking sheet and toss in the oven for 5 minutes, flip and bake another five minutes until golden brown and crisp.
Take the baking sheet out of the oven and create two piles of the chips right on the baking sheet. Top each pile equally with the black beans, corn and chopped green onion. Top that evenly with the cheese. Put it back in the oven for about five – seven minutes until the cheese is all melted and the veggies are all heated through.
The melted cheese will bind all the chips and veggies together creating this delicious pile of nachos. Using a large spatula, lift each pile to an individual serving plate. Serve with salsa, smashed avocado and fat-free Greek yogurt. Slice up some limes and serve those on the side too. And there you have it, delicious, easy and healthy nachos you can make any time with ingredients you probably already have on hand.
The only thing missing is a pitcher of my margaritas!
When I am craving nachos (and it happens!), these are a great, easy to make alternative to the fat loaded appetizers you find in restaurants. When the craving hits, this can be your guilt free choice. Feel free to change up the veggies and beans you use on this. Bell peppers, kidney bean and pinto beans would all work. I substitute fat-free Greek yogurt for sour cream all the time. You get that extra protein and the taste is so similar.
Looking for other, healthier recipes that substitute better for you ingredients? Try some of my other favorites:
Healthier Black Bean Nachos
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Corn tortillas, each cut into six triangles
- Cooking spray
- 1/4 Tsp. Cumin
- 1/4 Tsp. Guajillo chili powder
- 1/4 Tsp. Granulated garlic
- 1/4 Kosher salt
- 1/8 Tsp. Freshly ground black pepper
- 1/4 Cup Canned Black beans, rinsed and drained well
- 2 Green onions, chopped and white/light green separated from dark green
- 1/4 Cup Frozen corn, thawed and drained
- 1/2 Cup Mexican cheese mix, shredded
- Fresh salsa, to serve
- Avocado, pit removed and fruit mashed with salt and pepper, to serve
- Fat Free Greek yogurt, to serve
- Lime wedges, to serve
Instructions
- Preheat the oven to 400 degrees. Cover a baking sheet with tinfoil and spray with cooking spray.
- In a small bowl, mix the cumin, chili, garlic powder salt and pepper. Place your cut tortillas in a bowl and lightly spray with olive oil cooking spray. Sprinkle the seasoning all over the chips tossing to make sure they all get some of the seasoning.
- Put the chips on the baking sheet in a single layer so they crisp up. Bake for about 5 minutes. Flip and bake another 3-5 minutes until golden brown. Be sure they don’t burn.
- Take the pan out of the oven seperate the chips into two servings creating a bed of chips for the toppings. Scatter the black beans, corn and white/light green part of onions evenly over each pile of chips. Scatter the cheese evenly over the top of both servings and put back in the oven for 5 minutes until the cheese is melted and bubbling. Remove from the oven and sprinkle with the dark green chopped onions.
- Serve the nachos with salsa, smashed avocado, Greek yogurt and lime wedges. Enjoy.
